M9+金奖西冷和牛整块，适合切火锅肉片

The striploin steak is the only cut as popular as the ribeye. With a marbling score of M9+, it provides an incredibly melt-in-your-mouth experience no matter how it's cooked! 
Each portion weighs approximately 200-400 grams and is priced based on the actual weight. 

BMS: 9+ 
Brand: Kiwami, winner of the Australian Wagyu Gold Award for multiple years. Priced according to the actual weight

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Introduction to Wagyu Striploin Steak :
Striploin steak comes from the loin area of the cow, situated below the backbone, between the tenderloin and the ribeye. This part of the muscle experiences less movement, resulting in tender texture, while also containing an appropriate amount of fat, rendering the meat firm, juicy, and flavorful.

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Cooking Methods for Wagyu Striploin Steak :

Preparing the steak: Remove the steak from the refrigerator and let it come to room temperature for at least 30 minutes. Before cooking, gently pat dry the surface with kitchen paper towels, then season with salt and pepper or other desired spices.

Preheat the oven or skillet: Whether you choose the oven or skillet, it's essential to preheat it to a high temperature. For the oven, it's generally recommended to preheat to 400°F (about 200°C) to 450°F (about 230°C). For the skillet, use medium-high heat.

Searing or Roasting: Place the seasoned steak into the preheated skillet or roasting pan. In the skillet, sear each side for 2-3 minutes until golden brown. In the oven, place the steak into the preheated roasting pan, and roast each side for 4-6 minutes, or adjust the time according to your preference and the thickness of the steak.

Resting: After cooking, remove the steak from the skillet or roasting pan and place it on a rack or plate to rest for a few minutes. This allows the juices to redistribute within the steak, keeping it tender and juicy.
 

Remember to adjust the cooking time based on the thickness/grade of the meat~